Chicken and Broccoli Pasta Recipe

Chicken and Broccoli Pasta Recipe tastes creamy, garlicky, and cozy with just enough brightness from lemon and broccoli, and it lands on the table in about 30 minutes, which works on even my craziest weeknights. This pasta dinner fits busy families, college students with one pan, or anyone who wants comfort food without a sink full of dishes. I first cooked a version of this in my tiny studio kitchen in Brooklyn, and it still feels like my weeknight security blanket.

Why Make This Chicken and Broccoli Pasta Recipe at Home

You control the salt, the creaminess, and the veggie load, so this chicken and broccoli pasta recipe can taste lighter or richer depending on your mood. The sauce hugs every piece of pasta, the chicken stays juicy, and the broccoli soaks up garlic and parmesan like a sponge.

You also save money and time compared to takeout, and you use simple pantry ingredients that probably sit in your kitchen already. Cleanup stays easy because you cook most of it in one large skillet and one pot.

“This chicken and broccoli pasta recipe tastes like restaurant comfort food on a Tuesday budget and my whole family licked their plates clean. ★★★★★”

Ingredients You Need

Pasta, Chicken, and Veggies

• 12 ounces short pasta

  • Use penne, rotini, fusilli, or shells.
  • Whole wheat pasta or chickpea pasta works if you want more fiber and protein.

• 1 pound boneless skinless chicken breast or thighs

  • Slice into thin strips or small bite-size cubes so they cook quickly.
  • Thighs stay extra juicy and forgive overcooking a bit more.

• 3 cups broccoli florets

  • Fresh broccoli tastes best, but frozen florets work in a pinch.
  • If you use frozen, do not thaw; add straight to the pot near the end and cook a few extra minutes.

• 3 tablespoons olive oil

  • Use a neutral olive oil or avocado oil.
  • Avoid extra strong flavored oil that can overpower the sauce.

Aromatics and Seasoning

• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for a little heat)

You can swap Italian seasoning with a mix of dried basil, oregano, and thyme. If you use table salt, start with a bit less and taste as you go.

Sauce Ingredients

• 1 ½ cups low sodium chicken broth

  • Store brand works fine; choose low sodium so you control seasoning.

• 1 cup milk or half-and-half

  • Whole milk gives a lighter sauce, half-and-half gives a richer one.
  • You can use unsweetened plain oat milk or almond milk for a lighter dairy option, but the sauce will taste slightly less creamy.

• ¾ cup grated parmesan cheese

  • Use real parmesan, not the green can, if possible.
  • If you only have the shelf-stable kind, reduce the salt a bit because it tastes saltier.

• 2 tablespoons butter

• 1 tablespoon cornstarch or 2 tablespoons flour

  • This thickens the sauce.
  • Cornstarch keeps it a bit silkier and works well with gluten free pasta.

• Zest of 1 lemon and 1–2 tablespoons lemon juice

  • This brightens the sauce and keeps it from tasting heavy.

Optional Add-ins

• ½ cup frozen peas
• ½ cup cooked crispy bacon pieces
• Extra veggies: sliced mushrooms, bell peppers, or spinach

Equipment List

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Small bowl for mixing thickener with liquid
• Colander for draining pasta

Tips & Mistakes

• Salt the pasta water generously so the pasta itself tastes seasoned.
• Cut chicken into even pieces so everything cooks at the same rate.
• Pat chicken dry before seasoning so it browns instead of steaming.
• Brown the chicken in a single layer and avoid crowding the pan.
• Pull the chicken off the heat as soon as the center turns opaque to keep it juicy.
• Cook pasta just to al dente so it does not turn mushy when you toss it with the sauce.
• Add broccoli near the end of pasta cooking so it stays bright green and slightly crisp.
• Save at least 1 cup of starchy pasta water to adjust sauce thickness.
• Stir the cornstarch or flour into cool liquid before adding to the pan so it does not clump.
• Add parmesan off the heat or on low so it melts smoothly and does not turn grainy.
• Taste and adjust salt, pepper, and lemon at the end so the flavors pop.
• Do not drown the pasta in sauce; coat it generously but keep some texture.
• If the sauce thickens too much, thin it with warm pasta water a splash at a time.
• If the sauce tastes flat, add a pinch of salt and a little extra lemon juice.

How to Make Chicken and Broccoli Pasta Recipe

Step 1: Boil the Pasta and Broccoli

1. Bring a large pot of water to a boil and add a good handful of kosher salt.
2. Add the pasta and cook until just al dente, usually 1 minute less than the package suggests.
3. During the last 2–3 minutes of pasta cooking, add the broccoli florets to the same pot.
4. Reserve 1 cup of pasta water, then drain pasta and broccoli together and set aside.

Step 2: Cook the Chicken

1. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium high heat.
2. Pat the chicken dry, then season with salt, pepper, and half of the Italian seasoning.
3. Add the chicken to the hot skillet in a single layer and let it sear without moving for 2–3 minutes.
4. Stir and cook another 3–4 minutes until the chicken pieces cook through and the largest piece shows no pink inside.
5. Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the Flavor Base

1. In the same skillet, lower the heat to medium and add the remaining 2 tablespoons olive oil and the butter.
2. Add the chopped onion and cook 3–4 minutes until it softens and turns lightly golden at the edges.
3. Stir in the garlic, remaining Italian seasoning, red pepper flakes, and a pinch of salt, and cook about 30 seconds until fragrant.

Step 4: Make the Sauce

1. In a small bowl, whisk the cornstarch with 2–3 tablespoons of the milk until smooth.
2. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom.
3. Stir in the remaining milk and the cornstarch mixture, then bring the sauce to a gentle simmer.
4. Let it bubble for 3–4 minutes, stirring often, until it thickens slightly and coats the back of a spoon.
5. Turn the heat to low, add the parmesan cheese, lemon zest, and lemon juice, and stir until the cheese melts and the sauce turns creamy.

Step 5: Combine Everything

1. Add the cooked chicken and any juices from the plate back into the skillet and stir to coat in the sauce.
2. Add the drained pasta and broccoli to the skillet and toss everything together.
3. If the sauce looks too thick, add a splash of the reserved pasta water until it reaches your preferred consistency.
4. Taste and adjust with more salt, pepper, or lemon juice as needed.

Step 6: Finish and Serve

1. Turn off the heat and let the pasta sit for 2 minutes so the sauce clings to every piece.
2. Sprinkle extra parmesan and a little black pepper on top.
3. Serve hot straight from the skillet or transfer to a serving bowl.

Variations I've Tried

I swap the chicken with leftover rotisserie chicken and stir it in at the end when I feel extra lazy. I also trade the broccoli for a mix of broccoli and cauliflower when I clean out the fridge. Sometimes I skip the creamier sauce and use more broth and extra parmesan for a lighter, brothier pasta that still tastes rich.

You can turn this into a one pot chicken and broccoli pasta by cooking the pasta directly in the skillet with extra broth, then adding the broccoli near the end. I also toss in a handful of spinach or kale at the last minute so it wilts into the sauce. If you like a little crunch, top each bowl with toasted breadcrumbs mixed with parmesan.

How to Serve Chicken and Broccoli Pasta Recipe

Serve this chicken and broccoli pasta recipe in warm bowls so the sauce stays silky and comforting. Add a simple side salad with crisp lettuce, cucumbers, and a light vinaigrette to balance the creamy pasta. Garlic bread or toasted ciabatta makes a great side for scooping up extra sauce. Kids usually enjoy it with apple slices or steamed carrots on the side for a colorful plate.

How to store

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Freeze portions in freezer safe containers for up to 2 months; leave a little space at the top for expansion.
• Reheat gently on the stovetop over low heat with a splash of milk or broth, stirring until the sauce loosens and turns creamy again.
• You can also reheat in the microwave in short bursts, stirring between each burst and adding a spoonful of liquid if it looks dry.